Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-26T12:27:43.966Z Has data issue: false hasContentIssue false
  • English
  • Français

The structure of casein micelles between pH 5·5 and 6·7 as determined by light-scattering, electron microscopy and voluminosity experiments

Published online by Cambridge University Press:  01 June 2009

Henk J. Vreeman ,
Bas W. van Markwijk  and
Paula Both
Henk J. Vreeman
Affiliation:
Netherlands Inside for Dairy Research (NIZO), P.O. Box 20, 6710 BA Ede, The Netherlands
Bas W. van Markwijk
Affiliation:
Netherlands Inside for Dairy Research (NIZO), P.O. Box 20, 6710 BA Ede, The Netherlands
Paula Both
Affiliation:
Netherlands Inside for Dairy Research (NIZO), P.O. Box 20, 6710 BA Ede, The Netherlands
Get access Rights & Permissions [Opens in a new window]

Summary

Hydrodynamic radii from inelastic light-scattering experiments and radii of gyration from Zimm plots give an indication of the change of average casein micelle size when the pH is changed. Combination of the results of both types of measurements gives information on changes in the micelle protein matrix, i.e. changes in the voluminosity.

The voluminosity was also determined by the pellet method and by electron microscopy which also provided comparative data on size parameters.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 3: Special Issue: Proceedings of the Hannah Research Institute Casein Conference , May 1989 , pp. 463 - 470
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Burchard, W. 1983 Static and dynamic light scattering from branched polymers and biopolymers. Advances in Polymer Science 48 1–124Google Scholar
Ribadeau-Dumas, B. & Garnier, J. 1970 Structure of the casein micelle. The accessibility of the subunits to various reagents. Journal of Dairy Research 37 269–278Google Scholar
Roefs, S. P. F. M. 1986 Structure of acid casein gels. A study of gels formed after acidification in the cold. Ph.D. Thesis, Wageningen, The NetherlandsGoogle Scholar
Schmidt, D. G., Walstra, P. & Buchheim, W. 1973 The size distribution of casein micelles in cow's milk. Netherlands Milk and Dairy Journal 27 128–142Google Scholar
Van Hooydonk, A. C. M., Hagedoorn, H. G. & Boerrigter, I. J. 1986 pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 1. Effect of acidification on physico-chemical properties. Netherlands Milk and Dairy Journal 40 281–296Google Scholar